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  <title xml:lang="en">Spiced Nuts</title>
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<h1>Spiced Nuts</h1>

<table class="recipe">
<tr>
  <td>2 T vegetable oil</td>
  <td>warm</td>
  <td rowspan="3">stir</td>
  <td rowspan="4">pour</td>
  <td rowspan="6">stir</td>
  <td rowspan="6">bake 20 minutes at 300&deg;F</td>
</tr>
<tr>
  <td>1&#189; t ground cumin</td>
  <td rowspan="2" class="righthide">&nbsp;</td>
</tr>
<tr>
  <td>&#188; t cayenne pepper</td>
</tr>
<tr>
  <td>2&#189; c (10-12 oz/315 - 375 g) nuts</td>
  <td colspan="2" class="righthide">&nbsp;</td>
</tr>
<tr>
  <td>2 T granulated sugar</td>
  <td rowspan="2" colspan="3" class="righthide">&nbsp;</td>
</tr>
<tr>
  <td>1 t salt</td>
</tr>
</table>

<ol>
<li>Preheat an oven to 300&deg;F
<li>Place the nuts in a bowl
<li>Pour the oil into a small, heavy saucepan and place over
medium-low heat until warm.
<li>Add the cumin and cayenne and stir until the mixture is aromatic,
about 15 seconds
<li>Pour the flavoured oil over the nuts.
<li>Add the sugar and salt and stir to coat evenly
<li>Tranfer the nuts to a baking pan
<li>Bake, stirring occasionally, until the nuts are toasted, about 20
minutes
<li>Store in an airtight container for up to 2 weeks
</ol>

<p>Makes about 2&#189; cups</p>
<p>They are best served hot, so enclose a gift card saying to spread
on a baking sheet and reheat in a 300&deg;F oven for about 5 minutes.
<p class="confession">Shamelessly stolen from the Williams-Sonoma
<cite>Gifts from the Kitchen</cite>, recipes by Kristine Kidd</p>
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